One for the adults! A delicious and smooth chocolate gluten-free cake with a kick of coffee. 

GF, DF, GrF, P - Serves 4 


  • 2 1/2 cups almond or hazelnut meal
  • 1/2 cup raw cacao 
  • A pinch of sea salt
  • 3/4 tsp baking soda
  • 1/4 cup coconut oil
  • 1/4 - 1/2 cup honey (or to taste) 
  • 4 large eggs 
  • 2 tsp ground cinnamon 
  • 1/2 cup strong coffee or 2 double espresso shots 
  • Optional: 1-2 tbsp chia seeds


• Freshly whipped coconut cream
• A small drizzle of honey
• extra ground cinnamon on top 
• fresh raspberries (optional) 
• shredded coconut 


1. Preheat the oven to 350 degrees F (180 degrees C)  and grease and line a square tin.
2. Add all the cake ingredients to a food processor and blitz to combine. 
3. Pour into the lined tin and bake in the oven for 25-35 minutes (depending on your oven) until a knife comes out clean when poked in. 
4. Remove from the oven and allow to cool. 
5. Once cool, remove from the tin and slice into 4 squares. 
6. Put onto plates and top with coconut cream, a drizzle of honey, shredded coconut, cinnamon and raspberries. 
7. Enjoy!!!